Crispy tortilla sushi is a fun winter fusion recipe that’s easy to make and hard to resist. It is one of those fun kitchen experiments that turns into a repeat favourite. With a crispy outer layer and a soft interior that’s packed with soft rice and fresh vegetables, it makes every bite comforting and satisfying. It’s the kind of dish that feels indulgent, creative, and perfect for winter nights.
Ingredients
UNITSIngredients
3Tortillas (large)
3Nori sheets
250 gSushi rice
1Pickled radish
1Avocado
1Cucumber
1 tbspSesame seeds
1 cupTempura batter mix
1 cupPanko breadcrumbs
3 tbspRice vinegar
1 tspSugar
1 tspSalt
1 tbspApple juice
as neededOil for frying
Follow
Directions
Description - Step 1
Cook and season the sushi rice
Rinse and drain sushi rice. Cook with double the water; boil briefly, then steam covered for 20 minutes. Warm rice vinegar, sugar, salt, and apple juice (do not boil) in a saucepan. Gently mix this seasoning into the cooked rice and cool slightly.
Description - Step 2
Prepare the fillings
Cut avocado, cucumber, and pickled radish into thick strips. Keep them chilled until needed.
Description - Step 3
Assemble the roll
Trim tortilla to match nori size. Spread rice thinly on a tortilla. Flip rice-side down. Place nori on top, add vegetables at the bottom edge, and roll tightly using a mat or your hands.
Description - Step 4
Batter and crumb
Prepare tempura batter by mixing it with water until smooth. Dip the sushi roll fully into the batter. Roll the battered sushi evenly in panko breadcrumbs.
Description - Step 5
Fry until golden
Heat oil in a large pot. Carefully place the roll into the hot oil. Fry for a few minutes until golden and crispy. Remove and drain on a paper towel.
Description - Step 6
Slice and serve
Let the fried sushi roll rest briefly. Slice into even pieces and serve warm with your favourite dipping sauces.
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Fusion
Easy
Appetizer
